Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Aletria doce is a dessert that is very common on Portuguese Christmas tables.
The fine vermicelli cooks in flavoured milk, becoming creamy and decorated with cinnamon.
Ingredients
- 200 g aletria (vermicelli)
- 1 litre of milk
- 180 g sugar
- Lemon peel
- 1 cinnamon stick
- 3 egg yolks (optional)
- 1 tablespoon of butter
- Ground cinnamon
Method
- Heat the milk with the lemon peel and cinnamon stick.
- Add the broken aletria and cook, stirring.
- Add sugar and butter.
- If using egg yolks, temper with hot milk and incorporate off the heat.
- Transfer to a platter.
- Decorate with cinnamon.
Tips from Empório Portugal
- Stir so the aletria does not stick.
- The dessert firms up as it cools.
- Egg yolks provide a richer colour and texture.
Possible substitutions in Brazil
- Angel hair pasta can be used as an adaptation.
- Whole milk gives better creaminess.
Pairing
Coffee, tea or Tawny Port. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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